baked french fries

Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes! Recipe yields 6 servings.

Ultra Crispy Baked Potato Wedges

Russet potatoes (6 smallish

olive oil

garlic powder

onion powder

fine sea salt

black pepper

parsley,

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you&#8217;ll end up with 8 wedges per potato; make sure they are about the same thickness and size).

Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.

Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.

Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don&#8217;t all fit in an even layer across your pan, you&#8217;ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)

Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.

Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest).

Sprinkle with parsley, if desired, and serve while hot.

I made theses fries tonight! They turned out great! Nice and crispy with lots of flavor! I don’t try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! Thank you!

This was a decent base recipe but I made  changes to the spices to add interest to the flavor pallet. I'm big on utilizing whole spices to bump up flavor.

I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root &amp; spicy Hungarian paprika to the already listed spices, and crushed them together very finely.

I also brined the potatoes using warm water &amp; a fair amount of salt for 15 minutes before seasoning &amp; baking to leech out pesticides, make the insides of the wedges more tasty, and to increase crispiness.

Turned out phenomenal. Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan &amp; asiago cheeses, m lted all, then served with fresh salsa &amp; ultra thick European sour cream - the real stuff.

Delicious &amp; very filling for dinner  I grew up vegetarian &amp; have always loved using spices &amp; other ingredients to make already delicious food even more spectacular.

My wife and I love your recipes! We're being better about eating more plant-based diets. Going plant-based doesn't mean gloppy things filled with cheese. I like your approach and creativity. 

Note that I also really like Jose Andres' new cookbook: Vegetables Unleashed.

Keep up the excellent work!

I made them with Yukon gold and they were delish ! Everyone loved them !

These were FAB! Wish I had been brave and made them for the Super Bowl party over the weekend. They're super easy and I had everything in the pantry for a weeknight dinner. Yum.

I have made potato wedges before, these tasted better than my previous wedges. Soaking in hot water makes a huge difference. Thanks!!!!!

These fries turned out great!  The best I’ve found yet and it’s a keeper.  Thank you for all your efforts on putting together such great recipes.

Turned out great! I've made potato wedges before but it turns out I was doing it all wrong. These take a little longer but are totally worth the time. I enjoyed your writing too :) I'll be back for more vegetarian meal ideas and tips, thanks!

I followed this recipe to a tee (except I used red skin potatoes, because that is what I had in the kitchen), and they turned out fantastic!  The first time I try a recipe, I usually follow it very closely.....then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes.  However, I will not be changing this recipe at all.  Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty.

The best home made wedges I have ever made. Just like stated in the recipe, they are ulta crispy! I made mine without oil (just added seasoning) so I didn't think think they could get crispier than McDs fries but they exceeded my expectations. These tasted better than any restaurant-purchased wedges! Thank you for my new favorite recipe!

This recipe kicked butt! Perfect all around, I wouldn't change a thing.

These are amazing! I’ve made them several times and they were a big hit every time!

Make these all the time- so easy and delicious!

These were delicious, I didn't add as much salt or seasoning! I used pretty small potatoes so they were done in 50 minutes total! Very yummy!

My go to potato wedges recipe! Thank you!

1 change I've made is that I arrange the potatoes standing skin side down to avoid having to flip them :)

This is so good!! Tried it today and I added some cayenne as a spice to kick it up a notch! 

Thanks for the tip

Whoa!  I made these today for first time and will make them again. Many times!  Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. What a transformation!

This recipe was great! Worked really, really well.  We had recently tried a couple different recipes and the fries stick, do not get crispy, etc.  The hot water soak really helped.  Thank you!

I rarely leave a comment on recipes I try, but I'm absolutely OBSESSED with these potatoes! The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. My college roommates loved them, too, and they were gone within 30 minutes! Thank you, Kate!

https://content.jwplatform.com/videos/aKtSHPwN.mp4

Watch how to make the best potato wedges in this short recipe video! These potato wedges will be a big hit at game day parties and weeknight dinners.

Crispy Baked Potato Wedges Recipe

Learn the secrets to the best oven-baked French fries that are tasty, crispy, and healthy. Cut them yourself or use frozen fries. Just follow these easy never fail step by step photo instructions.

Crispy Baked French Fries

russet potatoes (medium)

salt (to taste)

Start with a couple of medium russet potatoes. That will make four servings. Preheat oven to 425° convection. If you don&#x27;t have convection, you can use 450° or stay at 425° and it will take a bit longer.

Peel potatoes if desired. Cut your fries. I use a mandoline, but a knife will do. 1/4 inch thick is recommended.

Place in cold water and soak for 15 to 20 minutes. Rinse the fries with cold water and place on a towel and dry well. Dry the bowl and put fries back in and mix with about a tablespoon of oil.

Prepare a baking sheet with aluminum foil and a rack. Spray with PAM.

Spread the fries on a prepared rack. Do not overlap but they may touch a little. Give a light sprinkle of coarse salt.

Bake until golden brown. About 30 minutes.

The Flaugnarde comes from a region in France called Périgord. It&#039;s a thick custard dessert, reminiscent of a French clafoutis. This particular recipe celebrates summer berries. The sweet and tart elements of the berries mix perfectly with the creamy rich custard. Warm or cold, this dessert is heavenly.

Mixed Berry Flaugnarde

½ cups Mixed fresh berries, halved if large (just enough to cover the bottom of the pan)

Eggs (room temperature)

Flour

Sugar,

Salt

Heavy cream

milk

Vanilla

Preheat oven to 400F. Grease a 2-quart (or 8x8-inch) baking dish with butter. Place the berries evenly over the bottom of the dish.

In a medium bowl, whisk together the eggs, flour, sugar, salt, and heavy cream. Gradually whisk in the milk, brandy, and vanilla ,until no lumps remain. Pour the custard over the berries.

Bake for 20 minutes on the middle oven rack until the custard is just set in the center. Remove from oven and sprinkle with a spoonful of sugar. Enjoy warm or at room temperature. Store leftovers in refrigerator.

These are the BEST oven baked French fries that taste just like a restaurant! They come out crispy and perfectly seasoned: no need for frying.

Ultimate Baked French Fries (So Crispy!)

russet potatoes (1 1/2 to 1 3/4 pounds)*

smoked paprika

Old Bay seasoning (purchased or homemade)

salt

Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.

Meanwhile, cut the potatoes into fries

(Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!

Soak in cold water (10 minutes)

Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.

Season the fries

Add the fries to a dry bowl and toss them with the olive oil, smoked paprika, garlic powder, Old Bay, black pepper, and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.

Bake

Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)

Taste and add a few more pinches salt if desired. Serve immediately for the best texture and flavor.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1573741304/idq4fvr52h3jl4tdw1zp.mp4

Wondering how to cut potatoes into fries? Here’s a step by step guide and video that shows you exactly how to cut potatoes for french fries.

Video: How to Cut Potatoes into Fries

These Baked French Fries are crispy on the outside and soft and fluffy in the center. Enjoy these homemade French fries as a side dish or snack.

Baked French Fries

russet potatoes (skins on)

olive oil (or canola oil)

salt (or

Scrub the potatoes and pat them dry. Slice into 3/8-inch thick French fries by first slicing potatoes into 3/8-inch thick slices and then cutting each slice into 3/8-inch thick fries.

Place the fries into a bowl, fill with cold water to cover the fries, and let soak for 15 minutes.*

Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.

Take the fries out of the water and dry them very well with a clean kitchen towel or paper towels. Place on the prepared baking sheet.

Drizzle the olive oil over the potatoes and sprinkle with the salt. Toss to evenly coat the potatoes with the oil and salt.

Arrange the potatoes in a single layer on the pan with a bit of room in between each French fry. This helps them to crisp up as they cook.

Bake for 25-30 minutes, until golden brown and crispy.

https://embed.mediavine.com/videos/aqt5vfsrnnzy2rbkrs27

Baked French Fries are crispy on the outside and soft in the center. These delicious homemade French fries are proof that there’s no frying needed to make the best fries at home.

Baked french fries are easy to make at home, and today you&#039;ll learn the secret for getting perfectly crispy fries every time!

Baked French Fries (Perfectly Crispy!)

Russet potatoes ((about 2 large potatoes; or use Yukon gold))

celery salt

paprika

black pepper ((optional,

Preheat the oven to 400ºF. Slice the potatoes into 1/4-inch to 1/2-inch pieces, keeping in mind that the thinner you slice the fries, the crispier they will be. Try to keep them evenly sized, to promote even baking.

Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel. (Dry the soaking bowl, too, so you can reuse it for the seasoning.)

Add the potatoes back in the dry bowl, and toss them with the olive oil. In a small bowl, stir together the french fry seasoning by combining the celery salt, 1/2 teaspoon of sea salt, onion powder, garlic powder, paprika, and black pepper. Shake the seasoning over the fries, tossing well to coat evenly.

Arrange the fries in a single layer on a large baking sheet. Make sure the fries aren&#039;t too close together or touching. (An over-crowded pan of fries will steam together and won&#039;t get as crispy.) Bake at 400ºF for 20 minutes. When the timer goes off, remove the pan and flip the fries to promote even crisping.

Return them to the oven to bake for 15 to 20 more minutes, or until they look golden and crispy. Keep an eye on any smaller fries that might burn; they could need to be removed earlier. (Note-- thinner cut fries will bake faster than thicker cut fries; so thinner fries might not need to bake as long.)

Serve the fries warm right away with your favorite dip. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but keep in mind that the texture won&#039;t be as good when they are reheated. (They tend to dry out more.)

https://www.youtube.com/watch?v=wmlLp_FLdc8

Oven baked French fries turn out perfectly crispy with this easy method. I'll show you tips for getting crispier fries at home, and my favorite seasoning blend, too!

🖨️ PRINTABLE RECIPE: https://detoxinista.com/baked-french-fries/

0:00 Intro
0:14 Which potatoes to use for French fries
0:31 How to slice potatoes for oven fries
1:12 Tips for soaking potatoes for crispy results
1:41 Preheat oven
1:47 French fry seasoning
2:12 Draining & drying the potatoes
2:30 Seasoning the fries
2:47 Arranging oven fries on baking sheet
3:04 How long to bake French fries
3:15 Flipping the fries
3:24 Bake again
3:43 Serving the baked French fries
3:55 Printable recipe


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Oven Baked Fries | How to Make Crispy French Fries in the Oven

These LOADED chicken bacon ranch fries get a healthy twist thanks to homemade baked fries and Greek yogurt ranch. A perfect weeknight dinner.

Chicken Bacon Ranch Fries

bacon (cooked*)

potatoes

dill

cayenne pepper

Skinny Greek Yogurt Ranch Dip

cheddar cheese

mozzarella cheese

chives

Cook

Cook the bacon (try one of my easy cooking methods listed below). When cool enough to handle, chop and set aside.

Peel

Preheat the oven to 425 degrees F. Peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, garlic powder, onion powder, dill, salt, and cayenne.

Coat a large baking sheet with cooking spray, then spread the fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10 to 15 minutes, until lightly crisp.

Toss

While the fries are baking, heat the ranch dip in a small saucepan or microwave-safe bowl, just until warm. Toss with chicken to coat.

Melt

Remove fries from oven and top with the chicken, cheddar, mozzarella, and bacon. Return to the oven until the cheese melts, 3 to 5 minutes. Top with chives. Serve immediately.

You can master perfect, crispy Homemade French Fries (baked or fried) right from your own kitchen with this fool-proof recipe and tips!

Homemade French Fries

lbs Russet Potatoes (, (about 3 medium)

vegetable, canola or peanut oil

Salt and black pepper

Wash the russet potatoes and remove any bruises.

Cut the potato lengthwise into 1/4 to 1/2 inch thin slabs then cut the slabs into 1/4 inch thin matchsticks. Try your best to cut the potato into uniform slices to ensure the fries cook evenly.

Soak the potatoes. Put about 3 inches of water in a large pot and bring it to a boil. Once boiling, remove from the heat and place cut potatoes in the hot water to soak for 30 minutes. This is essential to remove some of the starch from the potatoes which will help them crisp while cooking.

Drain the water and lay potatoes out onto paper towels, patting them until thoroughly dry.

Preheat oven to 475 degrees. Drizzle oil over the potatoe and season with salt and pepper. Toss to combine. Spread out into an even layer on a baking sheet (I use one bakers half sheet pan per 1 cut potato), leaving space between them. Bake for 12 minutes.

Use a metal spatula to scrape potatoes loose from pan and flip to opposite side. Spread even spaced out again. Bake for an additional 8-15 minutes, or until potatoes are crisp.

Baked French Fries:

Pour 3 inches of vegetable, canola, or peanut oil into a large, deep pot and heat to 300 degrees F. Cook the fries in small batches, adding them to the hot oil, until tender, about 4-5 minutes. Remove them to a paper-towel lined plate as they cook.

Increase the heat of the oil to 400 degrees F. Return small batches at a time to the oil and cook for 1-3 minutes, until golden and crisp. Remove from oil and season with salt, to taste.

Serve with dipping sauces like fry sauce, ranch, bbq sauce, chick-fil-a sauce, tartar sauce, or serve on top of a burger, with fish and chips or Lomo Saltado.

Fried French Fries:

These are great!   I used convection bake and they turned out perfect.   Everyone loved them.  You have to try this recipe !

Very delicious! I always struggle making fries but this recipe was great. Came out crispy and well cooked.

Everything was perfect except, in the air fryer, I had to set it at 380° instead of 360°

I’ve made these potatoes twice now and must say they are the best French Fries I’ve made at home.  Crispy on the outside and soft on the inside.  Highly recommend.
I finished mine in the oven both times.  I’m trying the air fryer next time.

I am new to the Air Fryer, but this recipe has me convinced! These were by far the best non-restaurant fries that I have ever hard. Way better than any store bought fries. I also loved how you can adjust the crispiness to liking. Thanks for all the great recommendations!

https://content.jwplatform.com/videos/pWMvZV01.mp4

Learn the tricks to making super crispy baked French fries at home! They contain much less fat than regular fried potatoes and they are just as tasty.

russet potatoes (about 8 ounces each)

canola oil or vegetable oil

Sea salt and ground black pepper

Adjust an oven rack to the lowest position and preheat the oven to 475 degrees Fahrenheit. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges. The trick is to first quarter the potatoes lengthwise, and then cut each quarter lengthwise into 2 to 3 wedges (I sliced mine a little too thin).

Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

Cover a large, rimmed baking sheet with parchment paper. Drizzle 1/4 cup oil onto the paper, then sprinkle it evenly with about 1/2 teaspoon salt and 1/4 teaspoon pepper.

Drain the potatoes and pat them dry thoroughly with a tea towel or paper towels. Toss the potatoes with the remaining 1 teaspoon oil and mix evenly.

Arrange the fries in a single layer on a baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 10 minutes. Rotate the pan and cook another 5 to 10 minutes, until the underside of the potatoes are spotty golden brown.

Remove the baking sheet from the oven and scrape the fries loose with a spatula. Then use tongs or the spatula to flip over each wedge. Arrange them in an even layer and put them back in the oven to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly.

Season with salt and pepper (thinly sliced green onions and shaved Parmesan are optional) and serve hot.

Hi Kate! So glad we finally met while you came to visit NYC and could join the potluck party on Friday. I love that these fries are baked AND crispy, I'll need to try this technique next time I get my hands on some potatoes. In the meantime, stay awesome and come visit soon!

Coming from the UK, the home of fish and chips, these look absolutely amazing. Can't wait to try these out and best of all they are healthier than their fried counterparts! Thanks for sharing

Yum! These are SO good. I made them for my wife, Hana, and she was so impressed! Thanks for posting. It was fun to do.

Just made the fries for my family for eating during watching football. Came out really, really good! Thank you for the great directions and extra notes! This will be a recipe that I will use over and over again that are easy enough to memorize.

This is the best recipe for baked french fries that I've come across. So glad I found it, delicious every time! Thanks for sharing!
xx

This recipe was a mess! I followed the directions exactly but the potatoes STUCK to the parchment paper - flipping them while they were hot took a long time, ripped up the paper and broke the fries into several pieces. It would have been much easier to just straight-out fry them (to be honest, these were so greasy that they probably aren't much of a health savings compared to fried ones).

Back to the drawing board to look for new oven-baked fries :-(

I love this recipe!! I am on my second time making them and they are a hit with my family!! They went great with my turkey burgers and tonight I'm having a fry craving and I'm making them now! I didn't use the parchment paper (I have great nonstick pans) and I used Italian seasoning, paprika, onion and garlic powder. LOVE LOVE LOVE these! Thank you!!

I did these without the parchment paper on a regular cookie tray.  Only one or two stuck to the tray. They came out beautifully and were so yummy my daughter is asking to have them every Tuesday.  Thanks a bunch!!

Hi Kate, 
I looked it up, and it's the Environmental Protection Agency that recommends you don't use hot tap water for cooking or drinking. Here's a link to the article on their website: http://water.epa.gov/drink/info/lead/lead1.cfm

No, I think those stories about microwave cooking being bad for your health have all been disproven. It's perfectly safe to heat water and food in the microwave.

In the meantime, I tried your recipe, and the french fries were delicious! Thank you! I will be using it from now on.

I am amazed with this recipe! What a simple yet effective technique of soaking the potatoes. I let mine soak for approximately 20 mins while I was prepping other items then laid the fries out on a paper towel lined baking sheet and let them air dry for 2 1/2 hours. I believe I had 6 potatoes that filled up 3 baking sheets. I baked them in the oven rotating the pans every 10-15 minutes. They turned out beautifully delicious and crispy! Thank you!!

These were great! I used EVOO and it worked just fine. They were truly crispy on the outside, soft on the inside. I seasoned with onion powder, garlic powder, S&amp;P. I've tried to make baked fries several times--the warm water soak really works! Thanks!!

They came out soggy and not crispy at all. I have followed every (lengthy)directions and I’m disappointed! My first attempt with baked fries with simply coating the potato slices
 in little oil, add salt and pepper, pop in oven , was simply better and more satistying!

Hi, I want to subscribe for this web site to get latest updates, therefore where can i do it 
please assist.

Yummy! Perfect even without the foil ( ran out)

These were fantastic.  I was skeptical of the multiple steps bedsides just baking, but they were worth it!

Whole family loved these! I baked a little bit longer than the recipe says too as we all like them extra crispy and I added some garlic powder. Turned out great!

These were excellent.  The whole family loved them and there were none left.  I have quick bake function on my oven so I used that.  They came out crisp, you just have to watch them.  This is a keeper.

Aside from some difficulty flipping as the parchment paper cooked onto some of them, these turned out great. I used Golden potatoes and added minced garlic after the flip as Kate suggested in her notes. I then drizzled with hot sauce. They stayed crispy and delicious to the last bite.

Crispy and golden, Greek Fries are potatoes that are cut into strips, coated in oil and a homemade Greek spice mix, then baked to perfection. Serve your fries with fresh herbs, crumbled feta, lemon zest and dill sauce and watch the rave reviews come in!

Greek Fries

oregano

thyme

½ teaspoon each of salt and pepper

lemon

parsley

feta

Heat the oven to 400 degrees F. Lightly spray a large baking sheet. If you don’t have a large one, then you can use 2 smaller ones.

Place the potatoes in a large bowl and cover with hot water. Let sit for 10-30 minutes. Drain the potatoes and then place them on a clean towel and dry them off completely.

Place the potatoes into a large bowl (I dry off the bowl I soaked them in and use that same bowl) and then drizzle with the olive oil and sprinkle on the oregano, thyme, garlic and onion powder plus the salt and pepper. Toss to combine so the the fries are evenly coated.

Place the potatoes in a single layer on your prepared baking sheet. They can be close together, but you DO NOT want them touching or else they will not crisp up properly.

Bake the potatoes for 30-45 minutes (this depends largely on the size- wedges will need more time) flipping after the first 20 minutes.

Remove from the oven and sprinkle on the lemon zest, parsley, and dill. Serve with a sprinkle of crumbled feta and a squeeze of lemon juice as desired and ENJOY!

Top 10 baked french fries recipes from across the web

The most viewed baked french fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ultra Crispy Baked Potato Wedges

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Ultimate Baked French Fries (So Cri...

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Top 10 baked french fries recipes from across the web

The most viewed baked french fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultra Crispy Baked Potato Wedges

Crispy Baked French Fries

Mixed Berry Flaugnarde

Ultimate Baked French Fries (So Cri...

Baked French Fries

Baked French Fries (Perfectly Crisp...

Chicken Bacon Ranch Fries

Homemade French Fries

Crispy Baked French Fries

Greek Fries

The most viewed baked french fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine